Crab cakes are the perfect seafood treat, crispy on the outside and tender on the inside. With fresh crab meat, high-quality ingredients and the right sauce, you will have a meal that everyone will enjoy. They are great as a snack, appetizer, or main dish.
Crispy Crab cakes are really easy to make. And, if your family enjoys these types of seafood recipes, we have alternative recipes to choose from. You should try the shrimp cakes or the salmon patties.
These are easy and delicious dishes to make, and a nice way to incorporate seafood in a meal. They are great for lunch, dinner or even as a high protein snack.
Best Crab Cakes
Crispy Crab Cakes are so incredibly easy to make, all you need is some simple ingredients like: egg, mayonnaise, and fresh crab meat, green onions and some lemon juice. We also like to add a bit of mozzarella cheese, it is not overpowering and it helps them from breaking. The patties are coated in panko bread crumbs, it gives them that crispy exterior that is so delicious.
With this delicious recipe, you will have a meal that both kids and adults will love. You can serve them as is for lunch, or you can make a side dish and enjoy them for a dinner meal. The sauce is also very delicious and super easy to prepare.
What is a crab cake?
Crab cakes are a patty like cake with crab meat as their main ingredient. Depending on the recipe, there are other ingredients like bread crumbs, mayonnaise, eggs, and mustard that goes with it. Different recipes have different ingredients, but the main ingredient will always the crab meat.
What to serve with crab cakes?
Normally, French fries or a light salad, are getting served with them. However, they can also be served with side dishes such as:
- Roasted potatoes
- Oven roasted bok choy
- Bbrussel sprouts
- Corn casserole
- Corn on the cob
- Mashed Cauliflower
What kind of sauce goes with crab cake?
There are different sauces that complement this dish. Any of the below will pair perfectly with them:
- Smoky Onion Remoulade
- Tartar Sauce
- Russian Dressing
- Mango Puree
- Chipotle Mayonnaise
- Curry Mayonnaise
- Tzatziki Sauce
Can you prepare crab cakes ahead of time?
You can prepare them ahead of time, but we recommend not frying or baking them in advance. It is best to serve them immediately after being cooked. However, you can prepare the mixture and put it in the fridge or even freezer before use.
It is really important that you don’t cook the cakes and then freeze them. They won’t taste the same. Since they contain mayonnaise, they might become soggy and fall apart once cooked and frozen.
Are crab cakes healthy?
The crab meat is a healthy protein. And, if you are choosing the ingredients that are healthy, you will have a perfectly healthy meal. It will depend on what ingredients you are using, and the type of oil that you are going to use for frying them. Also, try avoiding imitation crab meat.
Even though this is a cheaper alternative, the taste will not be the same. Just remember, that not all crab cakes recipes are designed to be healthy. With low-fat ingredients you will have a much healthier cakes. Also, try using olive oil and reduced fat mayonnaise.
Can you bake crab cakes?
- In this recipe, we pan fried them to get a crispier texture. However, baking them is an excellent alternative, and also a healthier one. When baking them, make sure to use parchment paper to cover the tray. Then, bake the cakes in the oven at 350 degrees F for about 25, or until golden brown.
- Many people are saying that baking the crab cakes results in a dryer texture. To avoid this issue, we recommend dipping the cakes into any of the sauces listed above.
HOW LONG WILL THE CRAB CAKES LAST?
To better preserve them, is best to refrigerate them after cooking. Use an airtight container and store them in the fridge for up to 2-3 days. To reheat, add a teaspoon of olive oil to your skillet, and heat over medium-low for about 3 minutes on each side. Also, you could microwave them before serving.
Watch Video for Crab Cakes Recipe
Prep time: 15 minutes Cook time: 10 minutes Total time: 25 mins
- 2 tablespoons sour cream
- 2 tablespoons mayo
- 1 egg (lightly beaten)
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 lb. lump crab meat
- 1/2 cup shredded mozzarella
- 3 cloves garlic (minced)
- 2 tablespoons finely chopped green onions
- 2 cups panko bread crumbs (divided)
- 1/4 teaspoon salt and pepper
- Vegetable oil (for frying)
- 1/4 cup mayonnaise
- 1/4 cup full fat greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped dill
- Add 1 cup of Panko bread crumbs to a shallow bowl and set aside.
- To a large bowl add: sour cream, mayo, beaten egg, Old Bay seasoning and lemon juice. Stir to combine.
- Add crab meat, mozzarella, garlic, 1 cup of panko bread crumbs and chopped green onions. Season with salt and pepper. Stir until fully combined.
- Use a spoon or ice cream scoop to scoop equal amount of the mixture and roll into balls, use your palms to flatten them into patties that are about 1 inch thick.
- Add the patties one by one to the bowl with panko bread crumbs and use your hands to pat the crumbs onto the patties.
- Place the crab cakes on a cutting board that has been covered with parchment paper. Freeze until firm, for about 30 minutes.
- Place a large, deep skillet over high heat and add about 1 inch of vegetable or canola oil.
- Wait for the oil to get hot. Add the crab cakes, if needed work in batches. Fry on both sides for about 2 or 3 minutes, until the cakes are golden-brown. Be gentle when flipping them and when removing from the pan. Drain on a paper towel-lined plate excess oil.
- Add all the ingredients to a small bow and stir until fully combined.
- Serve the crispy crab cakes with lemon wedges on the side and Lemon Aioli for dipping.